SIMPLE LEMON ICE CREAM
Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. -Janet Eisner, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 quart.
Number Of Ingredients 5
Steps:
- In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 221 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 27mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
NO-CHURN LEMON ICE CREAM
My No-Churn Lemon Ice Cream is so simple to prepare and tastes fantastic! Containing just three ingredients, this easy recipe will have you enjoying tangy, creamy ice cream with minimum preparation time.
Provided by Alexandra
Categories Dessert
Time 4h15m
Number Of Ingredients 4
Steps:
- Add the lemon zest, juice and caster/superfine sugar to the bowl of a food processor and whiz them together.
- With the motor running, gradually add the cream through the feed tube.
- Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into a shallow, airtight, freezer container or dish covered with two layers of cling film.
- Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
- Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
- To maintain the fresh flavour and creamy texture, it is best if consumed within 5 days.
Nutrition Facts : Calories 474 kcal, Carbohydrate 37 g, Protein 2 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 136 mg, Sodium 38 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 12 g, ServingSize 1 serving
1ST PLACE LEMON ICE CREAM (FOR ICE CREAM MAKER)
I won first place with this super easy lemon ice recipe several years ago at a family freeze off. It's easy, refreshing and always a big hit. You can always change out the lemon for lime or orange juice and it's just as yummy! My kids love this recipe because they can "make it themselves" (with a little help).
Provided by CandyTX
Categories Frozen Desserts
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients directly into ice cream maker.
- Stir well, until smooth.
- Freeze according to manufacturer's directions.
- Note: This one takes a bit longer to fully firm up, but it's worth it!
Nutrition Facts : Calories 551.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.1, Carbohydrate 114, Fiber 0.8, Sugar 100.5, Protein 8.3
LEMON ICE CREAM
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
Categories Milk/Cream Ice Cream Machine Egg Dessert Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough ice cream for 12 sandwiches
Number Of Ingredients 6
Steps:
- In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
SUPER LEMON ICE CREAM
This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From "The Perfect Scoop" by David Leibowitz.
Provided by Sass Smith
Categories Frozen Desserts
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
- Juice the lemons you just zested and pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
- Add half and half and blend. If desired you can add a few drops of yellow food coloring at this point, as the finished product is a very pale, clear, almost-yellow color.
- Chill for about an hour; the product may break up, but just stir it back together.
- Freeze in an ice cream machine according to manufacturer's directions.
Nutrition Facts : Calories 131.2, Fat 7, SaturatedFat 4.3, Cholesterol 22.4, Sodium 44.4, Carbohydrate 16.5, Fiber 0.1, Sugar 13, Protein 1.9
LEMON ICE CREAM (LEMON GELATO)
A super easy, Italian lemon ice cream recipe.
Provided by adapted by Christina Conte
Categories Desserts
Time 3h10m
Number Of Ingredients 5
Steps:
- Pour the cream and milk into the blender container with the sugar. Then add the lemon juice.
- Blend for about 20 to 30 seconds then add the grated lemon zest.
- Blend again for a few seconds. Pour into a metal pan and place in the freezer for about an hour.
- Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.) You will see the mixture begin to take on the texture of ice cream. When it's ready, scoop into bowls, cups, or cones to serve.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 36 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LEMON ICE CREAM
Zingy, tangy and creamy. The perfect finish for any dinner party.
Provided by keith287
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Finely grate the zest from one of the lemons, then squeeze the juice from both
- Strain the juice into the zest and add the sugar, whilst stirring.
- Gradually add the cream, it will thicken slightly as it's stirred
- Pour into a container and place in the freezer until mushy
- Mix with a fork and place back in the freezer until firm.
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- Add the cream, milk and lemon peel to a sauce pan and bring to a boil. Meanwhile whisk the egg yolks and sugar together in a bowl until light and fluffy.
- Top Tip: When the milk and cream comes to a boil turn off the heat to avoid it overflowing and set it aside for 1 minute before continuing with the next step.
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5/5 (1)Total Time 6 hrs 20 minsCategory Ice CreamCalories 387 per serving
- Combine the cream, milk, sugar, salt, and lemon zest in a medium saucepan over medium-low heat. Stir frequently until sugar is dissolved and small bubbles start to form around the edges of the pan.
- Whisk egg yolks in a medium bowl until light. Gradually pour 1 cup of the hot liquid into the egg yolks while whisking to temper the eggs.
- Pour the tempered egg yolks back into the pan with the hot milk liquid and continue to cook, stirring frequently, until the mixture reaches 170-175 degrees F or is thick enough to coat the back of a spoon. Remove from heat and chill. This can be done overnight in the fridge or by transferring the mixture to a heavy duty zip tight bag and submerging in an ice water bath to speed up the process.
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- In a large bowl, whisk all the ingredients together. Allow mixture to stand for 20 minutes at room temperature. Whisk every 5 minutes to dissolve the sugar.
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- Turn the machine on; pour the mixture into the freezer bowl. Let it mix until thickened about 20 to 25 minutes or according to the manufacturer's instructions. The ice cream will be soft and creamy at this point. If you prefer a firmer consistency transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
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5/5 (4)Total Time 2 hrs 30 minsCategory DessertCalories 388 per serving
- Make sure lemon juice, heavy cream, and half and half are thoroughly chilled. Combine everything together in a medium size bowl.
- Pour chilled ice cream mix into an ice cream maker, turn on the machine, and churn according to the manufacturer's directions. This should take approximately 25 minutes.
- Remove the ice cream from the ice cream maker and place in an air-tight container. At this point, you can serve it, but the flavor will develop even further if you leave the ice cream the freezer for 2-3 hours.
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4.5/5 (17)Total Time 4 hrs 25 minsCategory Ice Cream/LemonCalories 465 per serving
- In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar.
- Set the bowl over a saucepan of simmering water on the stove, Whisk until sugar dissolves and butter melts. The mixture will begin to thicken. This will take about 15 minutes.
- Whisk in the lemon extract, cream, and salt. Cover and refrigerate until cold. (several hours or overnight.)
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